Almond Croissant-Style Sourdough Rolls (Printable Version)

Flaky sourdough rolls with luscious almond cream filling and toasted almonds, perfect for breakfast or brunch.

# What You'll Need:

→ Dough

01 - 1 lb store-bought or homemade sourdough pizza dough
02 - All-purpose flour for dusting

→ Almond Cream

03 - 1/2 cup almond flour
04 - 1/4 cup granulated sugar
05 - 1/4 cup unsalted butter, softened
06 - 1 large egg
07 - 1/2 teaspoon vanilla extract
08 - 1/2 teaspoon almond extract
09 - Pinch of salt

→ Assembly and Topping

10 - 1/2 cup sliced almonds
11 - 2 tablespoons milk
12 - 2 tablespoons powdered sugar for dusting

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll the sourdough dough into a 12x16-inch rectangle.
03 - In a medium bowl, cream together almond flour, granulated sugar, softened butter, egg, vanilla extract, almond extract, and salt until smooth.
04 - Spread the almond cream evenly over the rolled-out dough, leaving a 1/2-inch border.
05 - From the long edge, roll the dough up tightly into a log. Using a sharp knife, cut into 8 equal pieces.
06 - Place the rolls cut-side up on the prepared baking sheet. Gently reshape if needed.
07 - Brush tops with milk and sprinkle with sliced almonds.
08 - Bake for 22 to 25 minutes, until golden brown and puffed.
09 - Remove from oven and let cool slightly. Dust with powdered sugar before serving.

# Expert Advice:

01 -
  • They taste like you spent your morning at a French bakery, but the whole thing takes less time than a shower.
  • The sourdough adds a subtle complexity that regular croissant dough could never match, making people actually curious about what makes them different.
  • Almond cream is ridiculously forgiving once you understand it's just sweetened butter and ground almonds having a party together.
02 -
  • The almond cream will spread more easily if your butter is actually soft; cold butter will tear the dough as you try to spread it, which feels like a small failure but is totally fixable by letting it rest for five minutes.
  • Cut-side up is non-negotiable here because you want those beautiful spiral layers visible and you want maximum contact between the almond cream and the heat, which is what creates that almost-caramelized flavor on the filling.
03 -
  • If you want extra flakiness and don't mind one more step, brush the rolled dough with melted butter before spreading the almond cream—it's a small move that creates visible layers and makes people think you actually laminated.
  • Experiment with adding a small spoonful of raspberry jam on top of the almond cream before rolling; the tartness plays beautifully against the sweet almond and cuts through any richness.
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